THE NASSAU POST: FREEPORT, N Y. THURSDAY, OCTOBER, S, 1*14.
>ur Cleaping, Pressing, and >airing quickly andeffi- jtly done. [ .Our Steam eating Machinery ^Kills all
le Sanitary Method
^29 S. Main St. Phone. 323-J
Aladdin's .amp Realized
IlaDIN'S LAMP! A fairy tale
Inger. II la bere—it Is yours at
pand. And you don't have to rub
get what you wish for. .lust
I a button and you get light, heat, power from the electric current
|ng through your wires. Light yery nook in the house—heat roi radiators, your cooking, your
later supply—power to drive your bg machine, your fans, your vacu- Cleaner—electricity, the modern ^In'B Lamp, is a magic source of iry conditions, comfort and con-
Jnc€ In the home. Let us put JOIN'S LAMP Into your house.
Ire specialists in this line—supply-
pverything but current. And we
antee our work.
tmes F. Campion
ILECTRICAL CONTRACTOR
¦•ric Light Wiring, Fixtures and Electrical Supplies Grove St. Freeport, N. Y
Telephone Connection
[UTOMOBILE, MOTORCYCLE, BICYCLE
Repairing & Adjusting BERT TYRON
Telephone 174
Newton Blvd. Freeport, N. Y.
lEORGE A. H. SMITH, M. D.
Jltcases only. Office hours Tues- ;.and Thursdays from 8 to 11 A. Lnd by appointment. Jillace street, corner Brooklyn ave- IFreeport, L. I. Telephone 778.
.. F. Cornelias
view Ave. and Archer St.
Freeport, N. Y. Mortgage Money to Loan .DING AND PERMANENT LOANS
Phono 375-W Freeport
Call No
Freeport
'or your drug store wants
Our store day is a long one, but Irom the time the doors op- litii in the morning until tbey dIobo at night, we are keenly on the alert to serve your drug store needs so well that you will Bxperlence satisfaction of the QtmoBt degree '
Order from us and It will be right there, and right wben It Is there
CHUBBUCK'S
QUALITY DRUQ STORE
•Ikain Street Fr««port, N. Y.
THE STOCK RAISER. <
, Wttta tbe fnll letting up of -work l^t ai> on tbe henry feed. Like men, tbe borMw doing little work Bbould eat Uttle.
Marefl nursing foals should l>e given a mtlon that will not only increase their flow of milk, but will also enrich It
Corn ia no doubt the best feed there ia for hogs, but its full value can only be realized '«*h«n It la u.sed In conjunction with other feeds.
A hog fed on com alone from the time it is wenncd from the sow until butchered at eighteen months old seldom pays for ita keep.
Many shepherds report as good results from feeding silage to sheep as nre reported by dairy¬ men and beef cattle feeders.
Sheep In the summer are gross feeders, rapidly cleaning the land of brush and weeds, but in the barn nnd In the feed lot they are extremely dnlnty In their eating.
TYPES OF MARKET HOGl
Points That Indicata Good Braading
and Faading Qualities.
[Prepared by Vnited Statea department of
agriculture.]
The lard at fat type of bog ia tbe most common market type in tte Unit¬ ed States. Id conformation tte Is a compact, thick bodied bog on rather short legs. Ue la of n quiet disposi¬ tion. The butcher desires a hog that will dress well and yield the largest percentage of high priced cxitn of meat. The breeder or feeder should endeavor to supply these, but he must have con¬ stitution and feeding capacity to make hla operation profitable, according to the United States department of agri¬ culture.
From the bree<ler's or farmer's point of view fecundity and early maturity are mos^ desirable. Good aunllty is wanted hy both farmer and butcher and is Indicated by the flne, silky hair and smooth, mellow skin. The head should be broad and rather short; neck
SILAGE A GOOD FEED FOR EWES AND LAMBS
[Prepared by United States department of agriculture.]
The use of o<jrn silage as a feetl for sheep has attracted the attention of most farmers only during the past few years. Although a few sheepmen fed silage many years ago with good re¬ sults, most flockmasters have beeu slow In giving it a trial.
Owing to the wonderful Increase In the use of silos on farms nnd owing to the cheapness of silage as compared with other succulent feeds, such as roots, farmers are constantly raising tho question regarding the feeding of silage to sheep. A great deal has been said of its bad effects upon sheep, but thwfe have orison either liecause an inferior quality of silage was fed or on account of carelessness- on the part of the feeder In not feeding it properly.
A good quality of silage Is extremely palatable^nd can be fed to all classes of sheep with good results. It must bo borne In mlnil, however, that silage which Is either very sour, moldy or frozen should not be fed.
The amount of silage reported In feeding trials varies from one to flvo pounds per head per day. The amount to feed d(^i)L'n(ls upon the class of sheei) and tho char.'icter of the otlier feeds comprising the rallon. As a gen¬ eral rule from two to four pounds per head r>er day is considered as much as should be fed.
Lamb feeders have found silage a very satisfactory feed, nnd the amount
The Cheviot has proved a valu¬ able sheep on American farms and makes a good cross on native stock. The ewes ure flno milkers and gri^oJ mothers, losing few lambs. The wool Is moderately long, straight and free from short hair and covers well all parts of the body. When crossed on native stock the off¬ spring show a marked increase In mutton quality and wool produc¬ tion. Tho fleece of the Cheviot ewes weighs six to eight iiounds.
fed ranges from one to three pounds I)er (lay. Where lambs ure on full feed of grain, such as corn, and are receiv ing a fair allowance of hay they wDl as a rule only consume from one to two ix)unds per head i)er day.
In fetKling breeding ewes before lambing a daily allowance of from two to three pounds should be considered a ma.xlmum quantity. After lambing the amount can be slightly increased.
In feeding silage or any other succu¬ lent feeds it must be borne in mind that the value of such feeds to a large e.xteut Is to act as an appetizer and to keep the digestive system In good con¬ dition. Under ordlflary conditions \vhere silnge Is fed it should not ciuistl- tute moro than one-lialf of the entire ration and it should be ftnl with other feeds that will property balance tlic ra¬ tion for tho i»uriK)se intended.
Horsefly Repellant. Accoitlin^' to Professor F. I.. Wasii¬ burn. stale entoiiioloi,'ist of Minnesota, n very effective liorselly r<'pellent may be made by nil.vliitr one-half pint ('f kerosene with one [.ound of rancid lai(' if ranclil lard is not Imiidy fish oil will do, usiiiir tlnt>e \>nn^ to one of kom sone. In either c'lse the mixtui'e should be iipiilied Mith a ni^j or fhe liiind und rublicd in. The repellent 1,« also tioutl to keep flies from i attle. Care should be v.xerclsed. ho-.vever, not lo apply enough to remove the hair.
"A'SlRONG "MAN."
The Patchogue Advance So Describes District Attorney Whitman.
The very much mi.xed Ueimbllcan political situation In the state seems now to point to Whitman as the hop« of the Ueiiubllcans In the i)rlnuirles and at the coming ele<'tlous. Mr. Whltnmn 8ta|ids out p.rominently as a strong man who has done things for the peo¬ ple In the face of the strongest kind of opposition. He Is known through¬ out the state ns the militant, fearless district attorney who convicted Becker and his gangsters. This is an asset tbat should elect blm in the face of tbe strongest kind of opposition. He was anointed a Judge by Governor Hughes, who was partlcuhir as to bis choice of m^n.
Mr. Hinm'an is a flne man, but con¬ ditions show now tbat he cannot bold the Progressive vote nor the Republic¬ an vote against Whitman.—Patcbogue Advance.
The I'oland China is one of the extreme lard or fat type. It origi¬ nated In C)hlo and Is the most com¬ mon breed of hogs in the United States. The Poland China pig is black in color with six white points, tho nose, the tip of the tail and the feet; lias a .short, broad head, with slightly dished face, and the eixrs start strong, but break and drop about one-third of their length. The body is thick, broad and compact, and the deposit of fat is quite thliik over the entire carcass. The hams and shoulders are heavy, the back Is strong and broad, and its early maturing qualities are good.
short und Joining the shoulder without creases: jowl full, btit not flabl)y, and the shoulder smooth, deep and well covered. The hog should have a broad, louK, straight or slightly arched back, with a deep, smooth covering of fat. The loin should be broad and strong :ind level with the back.
Ilams should be loiiK. deep, thick and well let down on the hock. The body should be long and deep, the ribs be ing well KpniuK and the sides thick and side lines strai^rht. Condition In the fat ho^,' is inipi>rtant from the unir- ket stJindpiint. It is desired to liave a thick, even covering of fat over the entire carcass, free from wrinkles or ties. Market demands vary, but a pig of 2CX) to ;;()() iRiunds usually will com¬ mand ready sale at the best prices.
The bacon t.\pe of ho;; is less com¬ mon in the United States, but is grown almost e.xclusively In other countries, especially Denmark. The bacon type [)lg is less compact and carries less fat than the fnt tyjie pig. He is character¬ ized by greater length aud depth rela¬ tively and with longer head and lighter ham, shoulder and jowl. The side Is the main iioint emphasized in the ba¬ con pig, and the shoulder and ham should be light and level with the .side. Depth of body with moderate width Is sought, and a smooth carcass with flrm flesh is desired. The head Is lonser and the pig stands on longer legs than the lard type pig. The bacon pig should be marketed at 175 to 2im> Iiounds, and his welfiht should not be made up of fat, but rather of flrm flesh.
_ Quality In the pig Is indicated by flne iinlr and small, hard bone, fineness of parts in general indicating high qual¬ ity. High quality is essential to secure the best market price. The butcher or packer wants a hog that will dress a high percentage of edible meat. This Is not securiKl from a coarse, rough or jioorly fed hog. To secure as much quality as possible and still retain health, vigor, fecundity and early ma¬ turity with good feeding qualities should be the aim of the feeder and luveder. Extreme quality must be carefully avoided because It is usually nicomp:iiil(>d by loss of the best breed¬ ing: and feediiiir (lUMlities.
Condition in tiie lard hog Is Indicated by the coveriuK of fat. The fat should be even and thick over the entire car¬ cass and free from wrinkles and creases* Condition Is desirable be¬ cause It enhances the value of the l^og. Condition in the bacon hog is Indlcjtted^ by a smooth, flrm covering of flesh, and deposits of fat are not wanted, but a mixing of fat and lean. There should be no wrinkles or ties in the flesh, and the carcass Is not wanted thick or heavy.
In studying, judging or selecting breeding stock of pure breeding it Is important to remember breed type. By breed type is meant the character¬ istics of the particular breed under study. Each breed of swine has a set standard of desirable points as to slse. conformation, form, color and disposi¬ tion.
Graat Wasta of Eggs. Tbe annual American egg crop is ea¬ timated to be worth $500,000,000; but, according to the egg specialists of tbe department of agriculture, tbe value of oar eggs sbould be 1700,000,000. Be¬ tween the hen and tbe consumer tbere Is a waste of 1200,000.000 annually. Of thla waste 150,000,000 Is due to needless breakage of eggs In transit from tbe nest to tbe retailer. Tbo bal¬ ance, $160,000,000, represents unnecea- ¦ary addling, spoiling and deterlora- tloa of good esga due to bad handling.
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I
Hardware and House Furnishings
TOOLS, PAINTS AND SUPPLIES OF EVERY DESCRIPTION 19 S. MAIN STREET FREEPORT
Eat Quality Home Made BREAD
Made of the Purest and
Best Materials Obtainable
IT COSTS YOU NO MORE THAN OTHER BREAD
QUALITY BAKERY
Cor. Grove St. and Olive Blvd.
.. Telephone 402-R
FREEPORT
S. Herzfeld
Dealer in
High Class Shoes ^
The only Modern Shoe Repairing Establishment in Town.
ALL WORK GUARANTEED Freeport N. Y. 69 Main Street
My Telephone Number Is 337 Freeport
C. A. Fulton
Undertaker & Embalmer
57 West Merrick Road
Freeport, N. Y.
George W. Raynor
Staple & Fancy
GROCER
Flour, Feed, Bacon, Boiled Ham, etc.
"WE SOLICIT YOUR TRADE"
11 W. Merrick Rd. Freeport Telephone 837
Extra Trouser Suits!
WE KNOW how hard that Boy of yours is on Clothes just as well as you do!
These Suits, our two Trousers Suits, were made for just such stirring Lads. Every seam is sewn to stay—every garment Tailored lo hold its shape.
Norfolk or Reefer Style.
Handsome but very strong Suitings ol Worsted, ol Chev¬ iots, ol Tweeds, &c., &c..
With Extra Trousers Sizes 6 to 15 Years
Barasch Dept. Store
THE CLOTHIERS
65 So. Main Street
Tel. 392-J
FREEPORT
5llllllllllll^—H |J8
B^F*T!^^!a«ffliagfflE^assgB3^l^ii^^^
POST'S AUTO SUPPLY
Olive Boulevard and Main Street
Q I? D \/ 1 r^ 17 FREEPORT,
O E^ IV V 1 V^ £j LONG ISLAND
Service
Station for
Presto-0-Lite
Carburetor Parts
Magneto Parts
Speedometer Parts
Headquarters
for Vulcanizing
Charging Batteries
Oils and Greases
Accessories
Agents For
Ford - Overland - Chevrolet - Cars
We Also Carry a Large Assortment of
Tires and Tubes
Quality Guaranteed
Prices Economical
